This is the perfect roasted chicken dish for gatherings. Solving the mystery of what to serve for dinner parties or casual get-togethers, roasting two chickens at once can easily serve ten people, especially when paired with roasted shallots and juicy grapes. The centerpiece presents succulent and flavorful chicken on a bed of shallots, with grapes added partway to create tender pops of sweetness. A garlic-herb butter envelops the chicken, infusing the dish and drippings with rich flavor. A simple pan sauce made from the drippings elevates the dish to restaurant quality with minimal effort. Recipe by Nicole Hopper.
Optionally, fennel wedges can replace some shallots for a different flavor profile, with fennel fronds added before serving.
2 whole chickens (4 lbs each), neck and giblets removed, 5 1/2 tsp kosher salt, 1/2 cup unsalted butter (softened), 2 Tbsp finely chopped fresh herbs (such as flat-leaf parsley, thyme, rosemary), plus garnish, 2 tsp poultry seasoning, 1/2 tsp freshly ground black pepper, 4 large garlic cloves (grated), 8 large shallots (peeled and halved), 4 rosemary sprigs, 1 cup low-sodium chicken broth (divided), 1 1/2 lbs red seedless grapes, 1 Tbsp cornstarch, 2 tsp Sherry or red wine vinegar.
Instructions:
1. Preheat oven to 425°F. Pat the chickens dry. Season with 4 teaspoons salt.
2. Mix butter, herbs, poultry seasoning, pepper, garlic, and 1 tsp salt. Gently separate skin over the chicken breasts and thighs, then spread half of the butter mixture under the skin and rub the rest on the chickens.
3. In a roasting pan, toss shallots and rosemary with 1/2 teaspoon salt. Add 1/2 cup broth and place chickens on top. Roast for 30 minutes.
4. Add grapes, reduce oven to 375°F, and continue roasting until the chickens are browned and have an internal temperature of 165°F, for 45-55 minutes.
5. Transfer chickens to a cutting board and arrange shallots and grapes on a platter. Discard rosemary. Let chicken rest for 10-15 minutes before carving.
6. For the sauce, combine roasting pan drippings with cornstarch and broth, then simmer until thickened. Stir in vinegar.
7. Serve the carved chicken with shallots, grapes, sauce, and garnished herbs.
Chickens can be seasoned a day earlier for crispier skin. Prepare butter mix up to three days in advance. Store leftovers in the refrigerator for up to four days.
Delicious Roasted Chicken with Shallots and Grapes
